Bolognese Lasagne
A real ragu simmers for four hours and a real lasagne bakes for one. This is the honest fast version: a deeply browned quick ragu, fresh pasta sheets, a small pan and a grill finish. Different dish, same comfort.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oil in a wide pan over high heat and fry the onion and carrot for 3 minutes, then add the mince and press it flat to brown properly for 4 minutes before breaking it up.
Stir in the tomato puree for 1 minute, then the tomatoes, milk, salt and pepper, and simmer hard for 5 minutes until thick; make sure the mince is fully cooked through with no pink left.
Meanwhile drop the fresh lasagne sheets into boiling salted water for 90 seconds and lift them onto an oiled plate so they do not stick together.
Layer in a small ovenproof dish: ragu, pasta, bechamel, and repeat twice, finishing with bechamel and all of the parmesan.
Grill on high for 4 minutes until the top is blistered and brown, then rest 3 minutes so the layers set enough to serve in one piece.
Read all that and thought “absolutely not”?
Completely fair. Bolognese Lasagne is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Italian kitchen
Four ingredients, zero compromises, endless opinions.